Description
This Tuscan Chicken Mac and Cheese is a creamy and comforting dish that combines perfectly seasoned chicken breasts with a rich, cheesy sauce infused with sun-dried tomatoes, spinach, and Italian herbs. This stovetop recipe delivers a delicious twist on classic mac and cheese, providing a hearty and flavorful meal ideal for any night of the week.
Ingredients
Units
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Chicken
- 2 skinless, boneless chicken breasts
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp dried parsley
Mac and Cheese
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces jarred sun-dried tomatoes, cut into thin strips
- 3 tbsp all-purpose flour
- 2 1/2 cups chicken broth
- 3 3/4 cups half and half
- 2 tsp dried Italian seasoning
- 16 ounces elbow macaroni, uncooked
- 4 cups baby spinach leaves
- 3/4 cup Parmesan cheese, finely grated
- 3/4 cup mozzarella cheese, grated
- 3/4 cup cheddar cheese, grated
- 2 tbsp fresh Italian parsley, chopped
Instructions
- Season the chicken: Using half of the salt, black pepper, paprika, onion powder, and dried parsley, season one side of each chicken breast. Flip the chicken and use the remaining spices to season the other side evenly.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook each side for 4-5 minutes or until golden brown and cooked through. Remove the chicken from the skillet, cover it with foil, and allow it to rest for 5 minutes. After resting, slice the chicken into ¼-inch strips and set aside.
- Sauté aromatics: In the same skillet, melt the unsalted butter over medium heat. Add the diced onion and minced garlic; sauté for 2-3 minutes, stirring occasionally until the onions become translucent and fragrant.
- Cook sun-dried tomatoes: Add the sliced sun-dried tomatoes to the skillet and cook for 2 minutes, stirring occasionally to incorporate their flavor into the butter and aromatics.
- Make the roux and add liquids: Sprinkle in the all-purpose flour and stir continuously until fully incorporated, cooking for about 1 minute to remove the raw flour taste. Slowly whisk in the chicken broth and half and half along with the dried Italian seasoning. Stir well and bring the sauce to a low simmer.
- Cook macaroni: Add the uncooked elbow macaroni to the simmering sauce. Stir occasionally, reduce the heat to medium-low, and let the pasta cook for about 10 minutes or until al dente, making sure the pasta absorbs the flavors and the sauce thickens.
- Wilt spinach: Add the baby spinach leaves to the skillet and cook, stirring constantly, until the spinach is wilted and reduced by about two-thirds.
- Add cheeses: Lower the heat to low. Stir in the Parmesan, mozzarella, and cheddar cheeses until they are completely melted and the sauce becomes creamy and smooth.
- Incorporate chicken: Add the sliced cooked chicken to the mac and cheese mixture. Stir gently to combine and cook until the chicken is thoroughly reheated.
- Garnish and serve: Sprinkle fresh chopped Italian parsley on top for a fresh finish. Serve immediately and enjoy the rich flavors of this comforting Tuscan Chicken Mac and Cheese.
Notes
- For extra flavor, marinate the chicken in the seasoning for 30 minutes before cooking if time allows.
- If you prefer a thicker sauce, continue to simmer the sauce a little longer before adding the cheese.
- Use freshly grated cheese for the best melt and flavor.
- This dish can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend and using gluten-free pasta.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop with a splash of milk to restore creaminess.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 620
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
